NIHR CLAHRC Oxford-funded researchers have this week contributed to an activity discussing diet and nutrition with Oxford’s local community as part of the annual Oxfordshire Science Festival.
Over the weekend, Oxford's Town Hall played host to the Festival’s Explorazone, where research-based organisations from across Oxford came together with fun and engaging hands-on activities to inspire people of all ages with science and technology.
Through a colourful suite of activities, researchers from the Nuffield Department of Primary Care Health Sciences talked to passers-by about how much sugar, fat and salt is really in what we eat, and the benefits of making simple food swaps. Activities included guessing how much sugar is in a range of everyday food products, investigating a typical basket of food for it’s potential to create healthy, balanced meals, and colouring activities for small children.
The team were also encouraging adults to sign-up for their patient and public involvement group, and to take part in CLAHRC-funded research on self-weighing.
Also on the theme of diet was one of this year’s top-billed Festival events, where CLAHRC Oxford theme-lead Professor Susan Jebb interviewed renowned chef and TV presenter Tom Kerridge about his new diet book and connections between emotions, food and weight.
Tom recently lost 11 stone by developing and following a diet designed to boost dopamine levels, the reward hormone responsible for making us happy. Tom was able to maximise his enjoyment of food as well as satisfy his appetite while eating less.
In Oxford’s historic Sheldonian Theatre, Tom and Susan discussed how the type of food on our plates affect our health and the tips and tricks that can help us to lose weight and keep it off.